This Mocha Granola is full of chocolate, coffee, and almonds. It makes a great late-night snack, breakfast, or afternoon pick-me-up!
Servings: 5(makes 5 cups)
4cupso ld-fashioned oats(340g)
½cupraw almonds, coarsely chopped(40g)
1 ½tbsp.instant espresso powder
½cupdark chocolate, chopped(40g of 65%-78% cacao preferred)*
Preheat oven to 275 degrees F. In a large bowl, stir together oats and almonds.
In a small saucepan, combine water, honey, coconut oil, cocoa powder, espresso powder, and salt. Stir over medium-low heat until cocoa powder and espresso powder are completely dissolved and the mixture is smooth. Remove from heat and stir in vanilla.
Pour the cocoa mixture over the oats and almonds. Stir to evenly coat.
Spread granola in an even layer on a rimmed baking sheet. Bake for 20 minutes; stir. Bake 20-25 minutes more, until granola feels mostly dry to the touch. Be very careful not to burn it.
Let cool completely on the pan. Once cool, stir in dark chocolate pieces.
Store granola in an airtight container at room temperature or in the refrigerator for up to two weeks.
Nutritional values and especially the sugar will vary with type of chocolate used.